Frøst, M.B., 2019.
How to create a frame for collaboration between chefs and scientists - Business as unusual at Nordic Food Lab
| Output Type: | Journal article |
| Publication: | International Journal of Gastronomy and Food Science |
| ISBN/ISSN: | 1878-450X |
| Volume/Issue: | 16 |
A frame for successful interdisciplinary collaboration between chefs and scientists is suggested based on the author's experience and background. The author is former director of the now closed Nordic Food Lab. The learning potentials for both parties in these types of collaborations are elaborated.